Name: Bakewell Madeleines with Devonshire Cream
Yield: Yield: 12 madeleines
Cuisine: French
Ingredients: 2 to 3 tbsp confectioners’ sugar, or more to taste; 1 tsp vanilla bean paste or vanilla extract; 2 large eggs, room temperature; ¾ cup sour cream; ⅓ cup raspberry jam; 6 tbsp (¾ stick) unsalted butter, room temperature, plus 2 tbsp for pan (optional); ⅓ cup hazelnuts, toasted, skinned, and finely ground; ½ cup heavy whipping cream; ½ cup granulated sugar; ½ cup all-purpose flour

Preparation info

Yield:
12
madeleines

Difficulty
Easy

Appears in

Madeleines

By Barbara Feldman Morse

Published 2014

About

These little cakes are fit for a queen! I’ve transformed the bakewell tart, A traditional english dessert, into a madeleine. Serve it warm with additional pots of raspberry jam and bowls of Devonshire cream for dipping.

Ingredients

6 tbsp (¾ stick) unsalted butter, room temperature, plus 2 tbsp for pan (optional)

Method

Place a rack in the center of the oven and preheat oven to 350°F. Coat one 12-shell pan with baking spray, or melt an additional 2 tablespoons butter and brush a lit

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Bakewell Madeleines with Devonshire Cream

Ingredients

Method

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